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time depends upon the recipe you have selected.

You can begin by sterilizing your jars and lids in the dishwasher and then again place them in a hot water bath prior to being filled. You may safely reuse the rings but I do not recommend reusing the lids.

Do not fill the jars too close to the top. Leave about one half-inch headroom between the food and the top of the jar for expansion, etc. Make certain to clean off any of the spilled food on the sides of the jar before screwing the lid on it.

If all this sounds like it would be of interest to you visit your local library and pick up addition titles relating to food canning and preservation. You will find the process a fun and interesting challenge. I have enclosed a simple Peach jam recipe to get you going.
Peach Jam

8 med peaches or 6 cups, cut into wedges (Canned Peaches can be used)
1 small unpeeled navel orange cut into wedges
2 8 oz cans of crushed pineapple, undrained
12 maraschino cherries
3 T. maraschino cherry juice
2 packages powdered fruit pectin
10 cups of sugar

In your blender, process the fruits and juice in several batches until they are smooth. Transfer them to a large kettle, stir in the pectin and bring the mixture to a rapid boil stirring frequently. Add the 10 cups of sugar and return the mixture to a rolling boil. Continue the boil for 2 minutes making sure to stir constantly. Remove the contents from the heat and skim off the foam. Lastly pour into sterilized jars. This batch makes 12 half-pints.

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